Winter Squash with Cranberries

This winter squash casserole is about as simple as a Thanksgiving side dish gets. Cooked squash mixed with a beaten egg, chopped cranberries, salt, pepper, and a drizzle of margarine on top, finished with a dusting of nutmeg. Into the oven. Done.

The egg binds the squash so it bakes into a firm, scoopable casserole rather than a loose puree. The cranberries are the real reason to make this. Chopped raw cranberries fold into the squash and soften during baking, releasing bursts of sharp tartness that cut through the natural sweetness of the squash. That sweet-tart contrast is what makes this dish interesting.

This is a low-fat, diabetic-friendly recipe that doesn’t rely on brown sugar or maple syrup to make squash taste good. The squash’s own sweetness carries the dish, supported by the nutmeg and tempered by the cranberries.

Pro Tips

• If using frozen squash, thaw it completely and drain off any excess liquid. Waterlogged squash makes a soggy casserole.
• Chop the cranberries coarsely, not fine. You want distinct bursts of tart flavor, not cranberry paste blended into the squash.
• Fresh cranberries work best here. Dried sweetened cranberries change the flavor profile and add sugar the recipe doesn’t need.
• The casserole is done when it’s set and slightly puffed from the egg. It will firm up more as it cools.

Variations

• Use butternut squash puree for a naturally sweeter, smoother version.
• Swap margarine for butter and add a tablespoon of brown sugar if you’re not watching fat or sugar.
• Top with chopped pecans in the last 10 minutes of baking for a crunchy finish.